tag:blogger.com,1999:blog-35795724Tue, 24 Feb 2015 14:33:08 +0000Non RecipesDaily LifeCanning and Preserving RecipesMain Dish RecipesBaking RecipesSide Dish RecipesGardeningWine RamblingsDessert RecipesDrinkie RecipesAppetizer RecipesBean RecipesPressure CookingRyan GoslingStrange RecipesPumpkin beerReupholsteryCanning and Preserving ClassesGirly StuffHome ImprovementIpsyMartha RecipesVirginia LifeJust the Right Sizehttp://justtherightsize.blogspot.com/noreply@blogger.com (Just the Right Size)Blogger276125tag:blogger.com,1999:blog-35795724.post-200866667832029996Tue, 24 Feb 2015 14:31:00 +00002015-02-24T06:33:08.512-08:00Daily LifeHome ImprovementNon RecipesOrange You Glad We're Upgrading Our Kitchen?So I've been busy these past 2 weeks. When we moved into our house, the original kitchen color was an 80's salmon pink...bleh. I had it painted to a favorite terra cotta/burnt orange and now I deeply regret it.<br /><br />Our oak floors and oak cabinets, with the orange walls....TOO MUCH ORANGE! What was I thinking?<br /><br />In addition the previous owners installed a dark, slate-colored 6"x 6" tile as a backsplash and around the counter. The final push to start this project was when the entire cap of tiles on the end of the counter fell off last year. Not only did the previous owners choose a crappy tile, the person who installed it did a bad job.<br /><br />Everything is just too dark and too orange and it's been driving me nuts.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-c8mYObRdQWc/VOyKHTFiETI/AAAAAAAABc8/vBMcbUO4qIU/s1600/Orange%2Byou%2Bglad%2Bwere%2Bremodeling.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-c8mYObRdQWc/VOyKHTFiETI/AAAAAAAABc8/vBMcbUO4qIU/s1600/Orange%2Byou%2Bglad%2Bwere%2Bremodeling.JPG" height="427" width="640" /></a></div><br />This is my Photoshop inspired upgrade. I downloaded a kitchen image from Pintrest that had the exact layout as mine, but a little smaller, and made the changes I wanted. If this is your kitchen, I apologize and thank you for the inspiration.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-db_PhTHUQYQ/VOyKZW41CbI/AAAAAAAABdE/iy2NmskSs4g/s1600/kitchen%2Binspiration_hexagon%2Blight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-db_PhTHUQYQ/VOyKZW41CbI/AAAAAAAABdE/iy2NmskSs4g/s1600/kitchen%2Binspiration_hexagon%2Blight.jpg" height="640" width="480" /></a></div><br /><br />Basically, I am:<br /><br /><ul><li>Removing the tile from around the counter and installing bead board.&nbsp;</li><li>Painting the cabinets white and installing new hardware.&nbsp;</li><li>Removing the old backsplash and installing glass tile.&nbsp;</li><li>Installing a ducted and vented range hood.&nbsp;</li><li>Raising the top trim of the old cabinets to where there is less space between the top and the ceiling (no more dust farms).&nbsp;</li><li>Removing the cabinet to the left of the window and installing open, rustic shelving</li><li>Repainting the whole room to BM's Revere Pewter</li><li>Installing a new light fixture above the sink</li></ul><div><br />I am doing all of this on my own with the exception of installing the range hood ducting in the ceiling and painting. Chances are there will be pieces of ceiling cut out to install the ducting to the outside and I am hiring a painter to patch the ceiling, which will then need painting, and then painting the room. I figure that I will be out of steam at that point and it's important to get drywall patching right.&nbsp;</div><div><br /></div><div>So far, things are coming along...updates coming soon!</div>http://justtherightsize.blogspot.com/2015/02/orange-you-glad-were-upgrading-our.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-3630968245403203050Wed, 04 Feb 2015 13:53:00 +00002015-02-04T05:55:03.634-08:00Bean RecipesMain Dish RecipesSpanish-Style White Bean, Kale, and Chorizo SoupI received the most awesome surprise gift from my friend Mary at <a href="http://twosistersdreamvacation.blogspot.com/">Two Sisters</a> last week. She sent me a sausage package from <a href="http://pigofthemonth.com/">Pig-Of-The-Month</a> that contained: 2 Lamb and Orange Salamis, 1 package of Andouille sausage, 1 package of chorizo sausage, and 1 BBQ piece of Pork Shoulder.<br /><br />Is that an amazing friend or what? I am a very lucky lady!<br /><br />Immediately I started searching around for a good recipe for that chorizo and came across the <a href="http://www.cookingchanneltv.com/recipes/spanish-style-white-bean-kale-and-chorizo-soup.html">Spanish-Style White Bean, Kale, and Chorizo Soup</a> recipe at the Cooking Channel. This sounded like the perfect dish to eat on a cold winter evening, so I went for it.<br /><br />The chorizo was AMAZING and quite spicy in the heat department. It really was the primary flavoring profile for the entire dish. Lots of cumin, oregano, and red pepper. The soup came across as more of a white bean chili and it was great with a piece of cornbread and a Corona beer. I would definitely make this again.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1Igy0LspvRU/VNIj70NHk9I/AAAAAAAABcs/RpSc-EEhNoA/s1600/white%2Bbean%2Bkale%2Bchorizo%2Bsoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1Igy0LspvRU/VNIj70NHk9I/AAAAAAAABcs/RpSc-EEhNoA/s1600/white%2Bbean%2Bkale%2Bchorizo%2Bsoup.JPG" height="267" width="400" /></a></div><br /><br /><b><u>Spanish-Style White Bean, Kale, and Chorizo Soup</u></b><br />Recipe source: The Cooking Channel<br /><i>recipe adjustments made by me</i><br /><i><br /></i>1 1b. dry white beans (I used Cannelloni)<br />8 1/2 cups chicken broth<br />1-2 bay leaves<br />1 pinch saffron threads<br />2 tablespoons of olive oil<br />4 Spanish Chorizo sausages (either chopped or removed from casings)<br />1 large onion, medium chop<br />4 cloves garlic, minced<br />1 red-bell pepper, medium chop<br />1 tablespoon sweet paprika<br />1 bunch of kale, about 3/4 lb., tough stems removed, washed well, and coarsely chopped<br />Salt and pepper to taste<br />Sherry vinegar to taste (about 1/2 tablespoon)<br /><br />Soak the beans overnight in a bowl, covered by at least 2-3 inches of water.<br /><br />The next day, drain the beans and place them in a large pot. Pour in 8 cups of the chicken broth, add the bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer the beans, partially covered, for approximately 2 hours or until tender. Remove the bay leaves.<br /><br />Pour the remaining 1/2 cup of chicken broth in a cup and add the saffron threads to soak.<br /><br />Heat the olive oil in a large skillet over medium high heat. If your chorizo is an aged, harder style, chop it into 1-inch pieces. In my case, my chorizo was fresh, so I simply squeezed it out of the casings. Saute the chorizo in the oil, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate.<br /><br />Add the onion, reduce the heat to a medium, and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red-bell pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Feel free to deglaze the saute pan with some ladled chicken broth from the beans to get all that yummy fond on the bottom of the pan! Add that to the bean pot too.<br /><br />Stir in the saffron soaking with chicken broth to the bean pot. Add the chorizo and the kale. Bring back to a simmer and cook until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot.http://justtherightsize.blogspot.com/2015/02/spanish-style-white-bean-kale-and.htmlnoreply@blogger.com (Just the Right Size)1tag:blogger.com,1999:blog-35795724.post-7718692509911482744Thu, 29 Jan 2015 19:16:00 +00002015-02-02T05:32:32.271-08:00GardeningWinter SowingAbout 15 years ago, I came across a completely alien concept of gardening to me. It basically described a process of sowing flower, herb, and vegetable seeds in covered containers in the middle of winter, and then placing those containers outside to deal with the elements...snow, ice, and all. The sowing rate for this method was extremely high and it seemed so effortless. How could that be?<br /><br />At the time, I was living in Florida and was jealous of how northern gardeners were able to catch such a break. Growing anything in Florida was hard work, despite its image of being a lush paradise, so just putting some seeds in some dirt and leaving them alone for months was incomprehensible. I printed out that information I found 15 years ago and saved it. I knew, even then, that someday I would move from Florida and get to experience a whole other gardening world.<br /><br />We moved up here to Virginia 4 1/2 years ago. The first two years were spent renting a home and getting grounded to where we were. We bought our house 2 1/2 years ago and I was finally able to pull out those pages I printed and get to work.<br /><br />Turns out, winter sowing (what it is called) has become very trendy. Take a few minutes and go on Pintrest to find out for yourself. I gave it a stab last year and was truly amazed that every single thing I winter sowed sprouted. Every. Single. Thing.<br /><br />Last year I planted in styrofoam cups that were placed inside Rubbermaid tubs, but found they dried out very easily and needed a lot of pampering. I also used sterilized potting mix, which although the seeds sprouted, they were missing the extra nutrients. This year, I used regular ole', pre-fertilized potting mix and just placed it in my tubs. Here's hoping...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zn6aMd9vNWE/VMqCedbPmkI/AAAAAAAABcI/3cSPZmNPUMY/s1600/DSC_1184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zn6aMd9vNWE/VMqCedbPmkI/AAAAAAAABcI/3cSPZmNPUMY/s1600/DSC_1184.JPG" height="267" width="400" /></a></div><br />The concept of winter sowing is based on that most seeds require some form of stratification (cold hibernation) in order to sprout. Most sowing failures occur because there wasn't enough or any stratification in place. In fact, some seeds won't sprout without it. By planting the seeds in protected, mini-greenhouses in the winter time, the seeds get their stratification and are protected from the elements.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-76lFzQNXMLU/VMqC5rd8-uI/AAAAAAAABcQ/qdcJdHJd2tc/s1600/DSC_1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-76lFzQNXMLU/VMqC5rd8-uI/AAAAAAAABcQ/qdcJdHJd2tc/s1600/DSC_1185.JPG" height="267" width="400" /></a></div><br />Most people simply use empty milk jugs, just as long as some filtered light can come in. I wanted to plant on a bigger scale and not have a "milk jug ghetto" in my yard. Winter sowing containers have to have holes drilled in the bottoms and tops for drainage and ventilation, and there needs to be at least 4" of soil depth.<br /><br />When you plant the seeds, you water the soil with warm water ONE TIME, put the lid on and forget about it until spring. Any snow or rain will filter in from the holes in the top of the tubs and provide additional moisture and the lids prevent over evaporation. You can see in the image above that there is ice on the inside of the lid.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vxgUsE7ULbM/VMqEcOFl6CI/AAAAAAAABcc/XCrFJ8pH2t0/s1600/DSC_1189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vxgUsE7ULbM/VMqEcOFl6CI/AAAAAAAABcc/XCrFJ8pH2t0/s1600/DSC_1189.JPG" height="267" width="400" /></a></div><br />The seeds I plant in January require very long stratification periods and are mostly flowers. Right now, I have planted Hollyhocks, Oriental Poppies, Columbines, Borage, Nasturtium, and Bunny Tail Grass. In March, I will winter sow tubs with vegetables, herbs, and more sensitive flowers. When the seeds sprout, I have to keep an eye on temperatures and slowly start to acclimate them to the outside by propping up the lids. When the seedlings are big enough, I will transplant them to individual pots or even directly in the ground. I won't have 8" tall tomato seedlings to plant in May, but they will catch up!<br /><br />Last year, it was interesting to see that it didn't take long for my winter sowed tomato seedlings to catch up to the store-bought seedlings I planted in May. Not to mention cheaper and better tasting!http://justtherightsize.blogspot.com/2015/01/winter-sowing.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-3507362101623595483Tue, 27 Jan 2015 19:22:00 +00002015-01-27T11:33:25.159-08:00Main Dish RecipesPressure CookingHow To Use a Pressure Cooker: Beef Stew<div>Imagine having fork-tender-from-cooking-all-day beef stew in less than an hour total!&nbsp;</div><div><br /></div>If you live in the Northeast today, I hope you are safe and warm from last night's blizzard. I am thankful that many didn't get it as bad as they predicted and I am thoughtful of those who are in the mess of it.<br /><div><br /></div><div>In the Washington, DC area, we had a dusting, some ice, and basically cold, cold weather. Perfect for beef stew, amiright?</div><div><br /></div><div>This recipe is a little involved in the preparation, but it's worth it and it makes a lot of stew. So, with that in mind, let's make some stew!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-REMSmWtbWRs/VMfhuhfBKZI/AAAAAAAABbI/iN90jix-6wE/s1600/beef%2Bstew%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-REMSmWtbWRs/VMfhuhfBKZI/AAAAAAAABbI/iN90jix-6wE/s1600/beef%2Bstew%2Bingredients.jpg" height="267" width="400" /></a></div><br /></div><div><br /></div><div><b><u>Pressure Cooker Beef Stew</u></b></div><div><br /></div><div>1-3 lbs stew meat, cut into chunks<br />Flour, salt, and pepper for dredging beef</div><div>Vegetable oil<br />1 onion chopped<br />1 sweet potato, cut into chunks<br />2-3 cups beef broth<br />1 can diced tomatoes<br />1 packet brown gravy mix<br />1 tablespoon Worcestershire sauce<br />1/2 teaspoon garlic powder<br />Salt and pepper to taste<br />Cornstarch for thickening if needed</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div>Preheat sautee pan over medium heat with 1-2 tablespoons of vegetable oil. While heating, dredge beef chunks in seasoned flour (amount depends on how much beef you use for the stew) and set aside. When the oil is hot enough, brown the beef chunks on each side until light brown, about 1-2 minutes per side. Remove beef from pan, set aside, and continue browning the rest of the beef. Add more vegetable oil for each batch if needed.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-w92TDlkyeic/VMfiHOCicsI/AAAAAAAABbQ/wv5nHjvqNvs/s1600/browning%2Bstew%2Bmeat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-w92TDlkyeic/VMfiHOCicsI/AAAAAAAABbQ/wv5nHjvqNvs/s1600/browning%2Bstew%2Bmeat.jpg" height="267" width="400" /></a></div><div><br /></div><div><br /></div><div>When all the beef is browned, add the beef and all the remaining ingredients to your pressure cooker, lock the lid, and heat over medium high heat until the cooker comes to pressure. Once at pressure, start timing to cook for 25 minutes. At 25 minutes, move he pressure cooker to a cool burner on your stove and let depressurize naturally for 20 minutes. After 20 minutes, release the pressure manually via the manual pressure release valve on your cooker.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6wxsObp4A7U/VMfkiMAHt-I/AAAAAAAABbc/7PUqR-QfsG8/s1600/Picture%2B008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6wxsObp4A7U/VMfkiMAHt-I/AAAAAAAABbc/7PUqR-QfsG8/s1600/Picture%2B008.jpg" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div>Season with salt and pepper to taste. If the stew needs a little thickening, place the opened cooker over medium heat and heat to a simmer. Make a slurry with a little cornstarch and stew gravy, then add to the beef stew. Stir till thickened to desired consistency. Serve over cooked rice or mashed potatoes!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DXQ6q-dVWpA/VMfm8iAiLAI/AAAAAAAABb4/RFvB0UNjEGI/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DXQ6q-dVWpA/VMfm8iAiLAI/AAAAAAAABb4/RFvB0UNjEGI/s1600/Untitled-1.jpg" height="267" width="400" /></a></div><br /></div>http://justtherightsize.blogspot.com/2015/01/how-to-use-pressure-cooker-beef-stew.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-426211559518477104Tue, 20 Jan 2015 14:38:00 +00002015-01-20T06:38:52.265-08:00Main Dish RecipesCauliflower Crust PizzaI've seen this cauliflower pizza crust recipe all over Pintrest for the past year and thought, "How in the world is that even possible?" until I stumbled across <a href="http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/">this Pin originally from Detoxinista</a>. After reading all the comments from her post, I thought, "Alright, I have to give this a try."<br /><br />Now, neither my husband or I are gluten intolerant, but we do notice a huge improvement with weight loss and less joint inflammation when we stay away from grains. However, it's hard to do that when you love pizza, amiright? That alone was enough motivation, plus sheer culinary curiosity to give this a go.<br /><br />Let me caveat to say that this crust is NOT like what you are used to in a pizza crust. It is not crunchy (except in a few of the more browned areas) and it is not really rigid enough to eat by hand, although I did manage to pick up a slice or two without it falling apart. The crust is more of a biscuit-y type consistency and overall NOT THAT BAD!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_WswgGR99FY/VL5gmwD7FRI/AAAAAAAABaw/nhKjVV_xqzI/s1600/cauliflower%2Bcrust%2Bpizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_WswgGR99FY/VL5gmwD7FRI/AAAAAAAABaw/nhKjVV_xqzI/s1600/cauliflower%2Bcrust%2Bpizza.jpg" height="400" width="225" /></a></div><br />I did change the recipe a little based on some of the comments from Detoxinista's post and added a little almond flour for binding. This seemed to help a lot. I was able to find Bob's Red Mill Almond Flour in the organic section of my local grocery store.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7obF7MpV8f8/VL5hTnOCr_I/AAAAAAAABa4/0CLUEXUv_CY/s1600/cauliflower%2Bcrust%2Bpizza_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7obF7MpV8f8/VL5hTnOCr_I/AAAAAAAABa4/0CLUEXUv_CY/s1600/cauliflower%2Bcrust%2Bpizza_2.jpg" height="400" width="225" /></a></div><br /><b><u>Perfect Califlower Crust Pizza</u></b><br />Recipe Source: <a href="http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/">Detoxinsta&nbsp;</a><br /><br />4 cups of cauliflower "rice" (see below)<br />1/3 cup goat cheese<br />1 egg<br />1/4 cup almond flour<br />1 teaspoon dried Italian herbs seasoning<br />1/2 teaspoon garlic powder<br />1/2 teaspoon salt<br />1/2 teaspoon pepper<br /><br />Preheat oven to 400°.<br /><br />To make cauliflower rice, cut up cauliflower florets and place in a food processor. Process in pulses until cauliflower is fine ground to the size between rice grains and cornmeal.<br /><br />Place processed cauliflower in a saucepan with an inch of water and bring to a boil. Simmer to cook for approximately 4-5 minutes. When finished, pour cauliflower into a thin mesh strainer to drain and cool. When cool enough to handle, place cooked cauliflower inside a piece of cheesecloth or cotton dish towel. Ball the cauliflower up and twist the towel to squeeze as much liquid out of the cauliflower as possible...the drier the better. You will be left with a baseball size amount of cauliflower.<br /><br />Mix the cauliflower with the remaining ingredients, ensuring the goat cheese is well distributed. This mixture will resemble a gummy dough, but don't worry, it will firm up in the oven. Press the dough (about 1/4 inch deep) onto a parchment paper lined cookie sheet, making sure to build up the edges a little. Bake the crust approximately 25-35 minutes, or until golden brown. Remove from oven and add your toppings (not too heavy!) and place back in the oven for 10-15 minutes more until the cheese is bubbly, Remove pizza from oven and let cool for 5 minutes before cutting to allow the crust to firm up a little. Enjoy!<br /><br /><b>NOTE:</b> I would also recommend prepping more than one head of cauliflower at a time and possibly freezing the unused drained and squeezed cooked cauliflower rice. Detoxinista mentions that you could bake an empty crust and freeze, but I think it would pick up too much moisture. Resqueeze the defrosted, cooked cauliflower rice before continuing.http://justtherightsize.blogspot.com/2015/01/cauliflower-crust-pizza.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-6484172072808690571Wed, 07 Jan 2015 22:19:00 +00002015-01-07T14:21:02.568-08:00Daily LifeRyan GoslingGod, I Hope So!<h4 style="text-align: center;"><a href="http://1.bp.blogspot.com/-VZGZk6W2KEg/VK2rHXPsg2I/AAAAAAAABag/y46hfUGaxyg/s1600/Ryan%2BGosling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VZGZk6W2KEg/VK2rHXPsg2I/AAAAAAAABag/y46hfUGaxyg/s1600/Ryan%2BGosling.jpg" height="400" width="311" /></a></h4><br />Happy New Year everyone! Damn, I'm glad the holidays are over. I have a new-ish gig that allows me to work entirely from home and I thought I would be all, "I GOT YOU CHRISTMAS" this year, but I actually had less enthusiasm and energy to do any of the madness. It all just irritated me, frankly.<br /><br />I'm starting to order my seeds for this year's garden, but I need to deal with last year's ground cherries, sour cherries, and other frozen fruit-odds-and-ends in the freezer. My larder is looking kinda bare, but I'm still well stocked with tomato goodness.<br /><br />I have been trying to come up with an exotic flavor profile for the ground cherry jam and took to consulting with my copy of <a href="http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?ie=UTF8&amp;qid=1420668116&amp;sr=8-1&amp;keywords=the+flavor+bible">The Flavor Bible</a> to see what would go well with things that taste kinda pineapple-y and mango-y. From what I gleaned from there and the internets, oranges and anise, coconut, banana, vanilla, rum, ginger, lime...great, now I want a Pina Colada! I was thinking a ground cherry, orange, star anise combo....dunno. Oooh, how about ground cherry rosemary? That sort of rolls off the tongue.<br /><br />I have MAJ home improvement plans for this year, which include upgrading the kitchen with new backsplash tile, a vented stove hood, painted cabinets, and new lights. I've gone over how I'm going to do this a hundred times in my head. I'm ready!<br /><br />I have a gorgeous vintage Italian brass chandelier that I found on Craigslist that I want to hang in my laundry room, but its 50-year old, low-voltage transformer technology is kicking my butt. I found that it needs a Magnetic Toroidal Transformer....say that five times fast!<br /><br />All this to include getting quotes for a ground-level deck for the back yard. We need something off the back porch where we can put the grill and not have to trek through wet or muddy grass when we want to BBQ.<br /><br />I know this all sounds like a lot, so here's to a new year with new goals and new experiences ahead!http://justtherightsize.blogspot.com/2015/01/god-i-hope-so.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-1301501164535135430Thu, 13 Nov 2014 17:36:00 +00002014-11-13T09:46:17.079-08:00Daily LifeGardening2014 Garden In Review<div class="MsoNormal">Last February I had ambitious dreams for my 2014 vegetable and fruit garden, and for the most part I was able to grow everything I set out to grow with success.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">So pour yourself a cup of coffee and get comfortable. Let’s review how things went, shall we? My original seed growing list was this:<br /><br /></div><ul><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Tigger Melons</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Red Malabar Spinach</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Bush Beans</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Mammoth Melting Sugar Snow Peas</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Giant from Italy Parsley</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Butterhead Lettuce</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">White Stemmed Pak Choi</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Paris Market Carrots</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Supersauce Tomato</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Buttercrunch Lettuce</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Sugarloaf Endive</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Catalogna Chicory</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Black from Tula Tomato</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Brandywine Tomato (Suddeth's Strain)</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Atkinson Tomato</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Druzba Tomato</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Cossack Pineapple Ground Cherry</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Corvair Smooth Leaf Spinach</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Win-Win Pak Choi</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Detroit Dark Red Beet</span></li><li><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Chioggia Beet</span></li></ul><o:p></o:p><br /><div class="MsoNormal">And I actually was able to grow everything I put in the ground. Now, granted I didn’t actually grow everything on this list; here’s what didn’t make the cut:<br /><br /><o:p></o:p></div><ul><li>Sugarloaf Endive</li><li>Catalogna Chicory</li><li>Either Butterhead or Buttercrunch Lettuce…I did grow one, but just don’t remember.</li></ul><o:p></o:p><br /><div class="MsoNormal">Not bad, huh? So let’s review how things went:<o:p></o:p></div><div class="MsoNormal"><br /></div><span style="font-size: large;"><b><u>Spring</u></b></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal">Spring brought direct sow plantings of greens and peas. The Corvair Smooth Leaf Spinach is a favorite from last year and I made a point to grow more this year. What was new this year was the Pak Choi and lettuce. We LOVED the Win-Win Choi, but the White Stemmed Pak Choi got too big and leggy for my taste. The Win-Win Choi stayed small and compact and was wonderful chopped up and added to soups and stir-fry. Next year I will grow Pak Choi again, but just not as much. The lettuces were a nice treat too; and I threw in a packet of Wild Garden Lettuce Mix from Southern Exposure Seed Exchange, which was lovely. I did find; however, that we really enjoyed the baby Romaine lettuce that sprouted from this mix, so I think I will grow some Romaine lettuce next year. We also had lettuce coming out of our ears, so next year, not so much or give more away. BTW, lettuce is a pain in the butt to really clean for eating!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-lCSW4rqXTwY/VGTn2eAvFGI/AAAAAAAABZE/6tOHe3MIyfk/s1600/2014spring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://2.bp.blogspot.com/-lCSW4rqXTwY/VGTn2eAvFGI/AAAAAAAABZE/6tOHe3MIyfk/s400/2014spring.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The Mammoth Melting Sugar Snap Peas were delicious; however, they didn’t really start producing and putting out until June-July (maybe because it was a mild year for weather?), so my plan to have Pak Choi and Sugar Snap Peas for stir-fry didn’t exactly work as the Pak Choi was done by the time the peas were ready. &nbsp;I probably would grow them again if nothing else for eating right off the vine!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><b><u>Late Spring/Early Summer</u></b></span><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I planted a very unsuccessful bed of beets in May, which I have not had much luck with overall. I think the problem is they are planted in the back beds which do not get as much sun. I think beets need mild neglect to be successful in my garden. I did manage to get a few for a meal, though. Not sure if I will try again next year.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I ordered horseradish and rhubarb starts over winter and they arrived ready for planting. Of course, I won’t see anything from either for a year or two, but we’ll see.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Paris Market Carrots seeds were planted as well as Winter Sowed seedlings of Giant from Italy Parsley, and a variety of Big Box Store herb seedlings/plants to include basil, rosemary, thyme, sage, oregano, and lavender. I direct sowed the Red Malabar Spinach and Bush Beans, and I also planted Winter Sowed seedlings of Tigger Melons and Cossack Pineapple Ground Cherries.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Oh! And I was finally able to pick and eat about 2 pints of raspberries from my potted Bristow Black Raspberry bush. The crows were having their way with the ripening fruit, but not before I threw some bird netting over everything. Next year I hope to have more, as I’m planting it in the ground.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-O6Z9SzWXTXg/VGTouWbNH-I/AAAAAAAABZc/rAa3VwKdxLI/s1600/chocolate%2Braspberry%2Bjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-O6Z9SzWXTXg/VGTouWbNH-I/AAAAAAAABZc/rAa3VwKdxLI/s400/chocolate%2Braspberry%2Bjam.jpg" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><b><u>Summer</u></b></span><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">This summer was The Summer of The Tomato for sure! I Winter Sowed a lot of tomato seeds, which was mildly successful as I sowed into Styrofoam cups that had a tendency to dry out quickly. The seedlings that made it were Brandywine (Sudduth’s Strain), Black From Tula, Supersauce, Druzba, and Atkinson. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I panicked thinking that my puny seedlings wouldn’t survive to give me fruit, so I went to the Big Box Stores and bought seedlings of Better Bush, Better Boy, Big Boy, etc.&nbsp; Boy, was I in for a surprise! <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-JGWWOVPUxVw/VGTqWMykvVI/AAAAAAAABZw/JKNNw4dtFAM/s1600/tomatoe%2Binvasion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://2.bp.blogspot.com/-JGWWOVPUxVw/VGTqWMykvVI/AAAAAAAABZw/JKNNw4dtFAM/s400/tomatoe%2Binvasion.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I planted 24 purchased seedlings and had about 15 more that were my own grown from seed. Well, not only did my puny, Winter Sowed seedlings make it in pots, but they produced the most mind-blowing, flavorful tomatoes I have ever had! So much so, that I am ONLY going to grow tomatoes that we will actually eat (versus can) for next year. All the other tomatoes were very prolific too, which ended up giving me 250 pounds of tomatoes for the season!!! But the truth is, I didn’t think they tasted all that great (compared to Brandywine!) and didn’t make that much a difference in taste from the tomatoes I purchase from the farmer’s market. So, in order to save me valuable garden real estate (and time!), I am going to purchase my canning tomatoes next year and grow only the yummiest, coveted ones for eating.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IouypG0aw5U/VGTqe4WxL7I/AAAAAAAABZ4/prxh8MTUzes/s1600/loveyoubrandywine_sudduths_strain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-IouypG0aw5U/VGTqe4WxL7I/AAAAAAAABZ4/prxh8MTUzes/s400/loveyoubrandywine_sudduths_strain.jpg" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">About the time the tomatoes were coming in, so were the ground cherries. I must admit the verdict is still out on this interesting fruit. They were VERY prolific and I have no doubt that I will have hundreds of ground cherry seedling volunteers next year. I did learn to let them ripen a bit after picking to get that true, mango/pineapple flavor. The cherries freeze wonderfully and that reminds me it’s time to try them out as jam!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-z-uE1gwK6nk/VGTq_puPYYI/AAAAAAAABaA/Vb_0HUTgcbY/s1600/ground%2Bcherry%2Boutside%2Bof%2Bhusk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://3.bp.blogspot.com/-z-uE1gwK6nk/VGTq_puPYYI/AAAAAAAABaA/Vb_0HUTgcbY/s400/ground%2Bcherry%2Boutside%2Bof%2Bhusk.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Lastly, I was able to harvest the garlic I planted from the previous October in July! They did really well, but again, I think they would do better planted in the front beds that get more sun. I’m set on garlic for quite a while! BTW, you will get blue garlic if you make pickles using fresh garlic!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9APH0Kv1aq4/VGTptRnughI/AAAAAAAABZo/xy2JLO4lh8U/s1600/blue%2Bgarlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-9APH0Kv1aq4/VGTptRnughI/AAAAAAAABZo/xy2JLO4lh8U/s400/blue%2Bgarlic.jpg" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><b><u>Late Summer/Early Fall</u></b></span><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">This time of year is game time in the garden! Everything is coming in like gangbusters and it’s all I can do to keep up. The tomatoes kept me canning almost every week. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The Malabar Spinach was still creeping along, but was showing promise. Truth is this green wasn’t really ready for picking until late September, which didn’t mesh up with the growth chart given on the seed packet at all. I planted it in June and expected spinach in late July early August. I was so busy with everything else that I didn’t even bother to harvest. It did; however, eventually cover my trellis and what I tasted raw was yummy, so I dunno….I might try again next year.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-0Xv-Z2vanAA/VGTrKavZxXI/AAAAAAAABaI/ZNeOC5o3M-o/s1600/languishing%2Bmalabar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-0Xv-Z2vanAA/VGTrKavZxXI/AAAAAAAABaI/ZNeOC5o3M-o/s400/languishing%2Bmalabar.jpg" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The Paris Market Carrots were cute as could be! I had dreams of canning these cutie patooties as pickled carrots, but failed to realize that each one of these tiny things would need peeling. Sadly, not many were eaten and were left to grow into mutants.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zZJOTG1fSZk/VGTocxAHVXI/AAAAAAAABZM/ThGairUKyBM/s1600/carrots%2Band%2Bbeets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-zZJOTG1fSZk/VGTocxAHVXI/AAAAAAAABZM/ThGairUKyBM/s400/carrots%2Band%2Bbeets.jpg" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The Bush Beans were another favorite from last year. I planted 2 ½ beds and ended up having so many beans that many were not picked. I did find that I preferred pressure canning these lovelies to blanching and freezing, so they will make the cut again next year. Who doesn’t love green beans?<o:p></o:p><br /><br /></div><div class="MsoNormal">Lastly, I only managed to grow 4 measly Tigger Melon plants successfully. They really do need a trellis to grow on and I just never got around to it. I eventually got 4-5 Tigger Melons, which were beautifully exotic and somehow never got eaten either. #toomuchfood<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fjeHjnbVoBk/VGToktwQM5I/AAAAAAAABZU/tmvWTjRnvbI/s1600/bush%2Bbeans%2Bare%2Bready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://1.bp.blogspot.com/-fjeHjnbVoBk/VGToktwQM5I/AAAAAAAABZU/tmvWTjRnvbI/s400/bush%2Bbeans%2Bare%2Bready.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><b><u>Fall/Winter</u></b></span><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I planted a bed of garlic from some of my dried, harvested bulbs and they have sprouted! They’re in a front, sunny bed, so I’m hoping on big bulbs next summer!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The Giant from Italy Parsley has grown like a dream and I still have 8 HUGE, gorgeous plants out there, even after the frost.&nbsp; From what I’ve read, parsley is a biennial, so it will come back (or stay) for another year and then set seed and die. All my other perennial herbs are doing well too. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QEuRsIF3B8Q/VGTrZ96hdTI/AAAAAAAABaQ/D2JdhUSoS6g/s1600/happy%2Bparsley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-QEuRsIF3B8Q/VGTrZ96hdTI/AAAAAAAABaQ/D2JdhUSoS6g/s400/happy%2Bparsley.jpg" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Other miscellaneous garden-doings included finally planting the rooted runners from my single Bristow Black Raspberry bush. Man, that thing is aggressive. Earlier in the year, I bought 2 potted, fruiting figs (Olympian and Negronne) and they have grown about 3 feet from only being 6 inches high! They are now tucked away for dormancy in the garage.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-size: large;"><b><u>Looking Ahead</u></b></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I don’t typically have a fall/winter garden, as I’m usually spent from earlier in the year. But of course, my past 2 years have been focused on establishing a homestead of sorts, so who knows what will happen next year? <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I will definitely give another hand at Winter Sowing and I’ve already started a “dream” list of veggies, fruits, and flowers for next year.&nbsp; That’s part of the winter fun!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">All the beds are tucked away, blanketed in compost, shredded leaves, and rabbit poop…dreaming.&nbsp;</div><br /><div class="MsoNormal"><br /></div>http://justtherightsize.blogspot.com/2014/11/2014-garden-in-review.htmlnoreply@blogger.com (Just the Right Size)3tag:blogger.com,1999:blog-35795724.post-2066805956312340731Thu, 30 Oct 2014 15:46:00 +00002014-10-30T08:46:31.438-07:00Daily LifeCold StorageI have a few home improvement projects on the back burner that I want to tackle in the near future, one being an upgrade to our master bath: It's big and it's boring.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PB2kpRAw96Y/VFJY4i58lmI/AAAAAAAABYg/McEFNioO8IM/s1600/bath%2Bpic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PB2kpRAw96Y/VFJY4i58lmI/AAAAAAAABYg/McEFNioO8IM/s1600/bath%2Bpic.jpg" height="265" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W1IqfjGEuIc/VFJZDFOVLoI/AAAAAAAABYo/JZ3KG4Bg0mE/s1600/bath%2Bpic_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-W1IqfjGEuIc/VFJZDFOVLoI/AAAAAAAABYo/JZ3KG4Bg0mE/s1600/bath%2Bpic_2.jpg" height="267" width="400" /></a></div><br />For a temporary fix, I would like to upgrade that vanity, install two large, recessed medicine cabinets, and replace the overhead light fixture with 3 sconces.<br /><br />I also want to replace the <a href="http://www.homestoriesatoz.com/decorating/do-boob-light-fixture.html">"boob" light fixture</a> in the center of the room with a nice decorative light fixture over the tub (a chandelier?) and have a recessed, can light installed over the shower. Possibly even installing a new shower door with a brushed bronze finish rather than chrome. I actually want to get rid of all the chrome in the room.<br /><br />If I had my druthers, I would rip out that jacuzzi tub with a nice soaker and retile. I hate that tile. But, that's pretty much an entire remodel type upgrade and I don't think that's entirely necessary at this point. If that jacuzzi tub ever dies....welllllll then we'll talk.<br /><br />But back to the doable. My biggest obstacle in thinking this out has been the friggin' medicine cabinets! I would like much larger, preferable beveled glass door medicine cabinets, but they are EXPENSIVE.<br /><br />Tut, tut....<br /><br />Apparently I'm not dreaming big enough. Robern makes this beauty...LOL!<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hbvX6zocObw/VFJbrh-VmBI/AAAAAAAABY0/f4SjChp6rm8/s1600/ColdStorage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hbvX6zocObw/VFJbrh-VmBI/AAAAAAAABY0/f4SjChp6rm8/s1600/ColdStorage.jpg" height="400" width="382" /></a></div><br /><div style="text-align: center;">I guess they call it "cold cream" for a reason!!!!</div>http://justtherightsize.blogspot.com/2014/10/cold-storage.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-6841249032823814631Mon, 20 Oct 2014 16:16:00 +00002014-10-20T09:17:50.662-07:00Daily LifePumpkin PickingThis past weekend, hubs and I decided to do some leaf peeping and winery exploring in the Shenandoah Mountains. The day started out glorious, but it turned overcast and chilly, which to me is the epitome of fall weather. It hasn't really been "fallish" at all this season, but I think it is finally here!<br /><br />Along the way, we spotted a pumpkin patch on the side of the road. Having never actually picked a pumpkin from a pumpkin patch, we just HAD to stop.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-o4NRfjaZ6RM/VEUyCddTFaI/AAAAAAAABXo/8K1CX74BqlM/s1600/fall%2Bpumpkins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-o4NRfjaZ6RM/VEUyCddTFaI/AAAAAAAABXo/8K1CX74BqlM/s1600/fall%2Bpumpkins.jpg" height="267" width="400" /></a></div><br />I love pumpkins and gourds. They are so interesting in color and texture, not to mention pretty darn tasty! The patch itself was as cute as a button!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d_oRwPsKbpg/VEUyZmiX1RI/AAAAAAAABXw/9Sd3-ok7zoo/s1600/pumpkin%2Bpatch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-d_oRwPsKbpg/VEUyZmiX1RI/AAAAAAAABXw/9Sd3-ok7zoo/s1600/pumpkin%2Bpatch.jpg" height="267" width="400" /></a></div><br />We decided on a small Turk's Cap and one of the large, green and white Cushaw squash. One thing that many people don't realize is that after being used for decoration, many of these squashes are very delicious!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ACE5gvdh9Nw/VEUzlooV7-I/AAAAAAAABX8/xUd-WcGbxXU/s1600/picking%2Bpumkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ACE5gvdh9Nw/VEUzlooV7-I/AAAAAAAABX8/xUd-WcGbxXU/s1600/picking%2Bpumkin.jpg" height="400" width="267" /></a></div><br />After our haul, we caught a glimpse of sun peeking through the clouds onto the mountains. Imagine how spooky this graveyard is a night, but isn't it gorgeous during the day!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dwcCncWR2Hg/VEU0UKcbZuI/AAAAAAAABYE/uVpzweaAU-w/s1600/Fall%2Bgraveyard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dwcCncWR2Hg/VEU0UKcbZuI/AAAAAAAABYE/uVpzweaAU-w/s1600/Fall%2Bgraveyard.jpg" height="427" width="640" /></a></div><br /><div style="text-align: center;">What a great fall day! Hope you are getting to enjoy fall wherever you are.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JKjGukyrdro/VEU1ClytUxI/AAAAAAAABYQ/3rYlvmgOf-w/s1600/spooky%2Bpumpkins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JKjGukyrdro/VEU1ClytUxI/AAAAAAAABYQ/3rYlvmgOf-w/s1600/spooky%2Bpumpkins.jpg" height="267" width="400" /></a></div><br />http://justtherightsize.blogspot.com/2014/10/pumpkin-picking.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-8381719762483375470Tue, 07 Oct 2014 17:48:00 +00002014-10-07T10:48:06.642-07:00Side Dish RecipesHow to Cook Spaghetti SquashI must admit that I've become more "squash adventurous" since moving up north. There are so many varieties to try! This year, it's been "The Year of the Spaghetti Squash" and I just can't seem to get enough.<br /><br />The texture of spaghetti squash really isn't at all like spaghetti per say, but more like grated, cooked squash. Imagine if you took a butternut squash and grated it fine, then cooked it...that's more the texture. It still has a little veggie crunch to it, and I guess it looks like spaghetti, but believe me, that's as far as it gets to the famous carbohydrate. &nbsp;<br /><br />Anyway, it was always a mystery to me of what to do with it and fortunately I have found a technique and recipe that I have made no less than 5 or 6 times in the past couple of weeks. Super easy and super yummy! The primary cooking method I use is with my Crock Pot, which really is no more than plopping the squash in, adding water, and turning on the heat. This is so hands-off, that you can't help but love it!<br /><br />First, I take my spaghetti squash and give it a good rinse/wash with plain water to remove exterior grime. I then cut off the stem so the spaghetti squash will fit in my Crock Pot.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3IJRZ76nWU8/VDQmY_fu1WI/AAAAAAAABXA/zkjnJL42NLI/s1600/prepping%2Bspaghetti%2Bsquash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3IJRZ76nWU8/VDQmY_fu1WI/AAAAAAAABXA/zkjnJL42NLI/s1600/prepping%2Bspaghetti%2Bsquash.jpg" height="267" width="400" /></a></div><br />I then plop the whole squash in my Crock Pot and add about 1-2 cups water. Put on the lid, set the heat to Low, and let it cook for about 6-7 hours.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7rORyBC_m9w/VDQmfg9573I/AAAAAAAABXI/QwQ52OsS5Ks/s1600/spaghetti%2Bsquash%2Bready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7rORyBC_m9w/VDQmfg9573I/AAAAAAAABXI/QwQ52OsS5Ks/s1600/spaghetti%2Bsquash%2Bready.jpg" height="267" width="400" /></a></div><br />After the squash is cooked, I remove it from the Crock Pot, cut the squash in half, remove the seeds, and then scoop out the flesh with a fork.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BJDFPSwKTfM/VDQmnbJ-M5I/AAAAAAAABXQ/ayqXZD3a3O8/s1600/scooping%2Bout%2Bthe%2Bsquash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BJDFPSwKTfM/VDQmnbJ-M5I/AAAAAAAABXQ/ayqXZD3a3O8/s1600/scooping%2Bout%2Bthe%2Bsquash.jpg" height="267" width="400" /></a></div><br />Now, we're ready for some business! You could, of course, eat the squash just the way it is now with a little salt and pepper, but I found a WONDERFUL recipe that calls for sauteing the cooked squash with a litttle butter, garlic, fresh parsley, and salt and pepper. Sublime! It gets better the next day and it is the perfect side dish.<br /><br />I found my recipe at <a href="http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html">Steamy Kitchen</a>. Doesn't this look divine? It is, trust me!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html"><img border="0" src="http://4.bp.blogspot.com/-6fYIwyXVqbk/VDQmttYtzTI/AAAAAAAABXY/EkNchmKoiJ8/s1600/baked-spaghetti-squash-garlic-butter-steamy-kitchen.jpg" height="266" width="400" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html">Photo from Steamy Kitchen</a></td></tr></tbody></table><br />http://justtherightsize.blogspot.com/2014/10/how-to-cook-spaghetti-squash.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-791022552157804722Tue, 23 Sep 2014 19:56:00 +00002014-09-23T12:56:35.399-07:00Main Dish RecipesPressure CookingHow to Use a Pressure Cooker: Curry in a Hurry<div class="MsoNormal">August and September are such pivotal months. The kids go back to school, so your schedule completely changes. Football season starts. The weather cools. Christmas decorations go up at the stores…..GAHHHHH! ....PANIC! <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">It just seems like a downhill, whirlwind slide into December from here. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Fortunately, this is the best time to whip out your pressure cooker to help make your schedule a little less stressful. Pressure cooking can take a slow-cooked main course that would normally take hours to cook on a Sunday afternoon, to being able to cook the same meal in under an hour during the workweek. Slow-cooked dishes like soups, stews, pot roasts, bean dishes, chili, sauces, you name it, can be all be prepared during the week with a pressure cooker. In addition, the cold, dark fall and winter evenings simply beg for a hearty slow-cooked meal. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Today, I am making <a href="http://www.amazon.com/Pressure-Perfect-Twenty-Minutes-Cooker/dp/0060505346/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1411502046&amp;sr=1-1&amp;keywords=pressure+perfect+lorna+sass">Curry in a Hurry from Lorna Sass’ book <i>Pressure Perfect</i></a>. I mentioned before that if you are looking for a good pressure cooking cookbook, this is it. As mentioned in this recipe’s description, it’s almost too easy and too good to be true, so let’s warm up with some curry shall we?<o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mnVvkDn_nkg/VCHOvevNpdI/AAAAAAAABWo/j2cJ8Tj-4qw/s1600/curry%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mnVvkDn_nkg/VCHOvevNpdI/AAAAAAAABWo/j2cJ8Tj-4qw/s1600/curry%2Bingredients.jpg" height="267" width="400" /></a></div><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>NOTE:</b> I am using boneless, skinless chicken thighs for this recipe; however, Lorna says you can substitute for 3 lbs of bone-in, skinless chicken thighs,&nbsp;<b>OR</b> 2 lbs of boneless pork shoulder, trimmed and cut into 1-inch pieces,&nbsp;<b>OR</b> 2 lbs boneless beef chuck, trimmed and cut into 1-inch pieces, <b>OR</b> 2 lbs of boneless lamb shoulder, trimmed and cut into 1-inch pieces.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><u>Pressure Cooker Curry in a Hurry</u></b><br />Recipe Source: Modified from&nbsp;<i>Pressure Perfect</i><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">2 lbs boneless, skinless chicken thighs cut into 1-inch pieces<br />1 cup of water OR coconut milk (for flavor) OR half water/half coconut milk<br />4 T of Patak’s Mild (or hot) Curry Paste (curry powder does not produce the same results) <br />1 medium onion, chopped<br />1/4 cup of cornstarch<br />1 cup plain yogurt (regular, low-fat, or even sour cream) <br />1 ½ cups frozen peas<br />3 T chopped, fresh cilantro<br />Salt<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Pour the water or coconut milk into a 4-quart or larger cooker and blend in the curry paste. Set over high heat and add the onion and chicken. Lock the lid in place, set the heat to high, and bring your cooker to pressure. When at pressure, lower the heat to med/low, and time to cook for 8-10 minutes (for lamb 12 minutes). After cooking for 8-10 minutes, move the cooker to a cool burner and allow the cooker to depressurize naturally for 4 minutes, then do a manual pressure release (if using other kinds of meat, allow to depressurize completely. Do not do a manual release). <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Remove the lid, tilting it away from you to allow steam to escape. Place cooker back on a burner and bring to a low simmer. If necessary, skim off any fat that rises to the surface. Blend the cornstarch and yogurt into 1 cup of the broth, and then add to the meat in the cooker (Note: avoid cooking yogurt under pressure as it tends to sink to the bottom of the cooker and scorch). Stir until thickened. Add the peas to the meat and simmer for 1 minute. Stir in the cilantro and salt to taste. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Serve with cooked, jasmine rice. <o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2PKk8yac-cg/VCHPbLu4OKI/AAAAAAAABWw/jxTlwnZdsdU/s1600/curry%2Bin%2Ba%2Bhurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2PKk8yac-cg/VCHPbLu4OKI/AAAAAAAABWw/jxTlwnZdsdU/s1600/curry%2Bin%2Ba%2Bhurry.jpg" height="267" width="400" /></a></div><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><u>Additions/Variations:</u></b><o:p></o:p></div><br /><div class="MsoNormal"></div><ul><li>Add 1/3 cup raisins after pressure release; add when adding yogurt</li><li>Garnish with raw or roasted cashews</li><li>Toast one or more of the following spices and stir into the curry with the yogurt:&nbsp; 1 T black mustard seeds, 1 tsp whole fennel seeds, and 1 tsp of whole cumin seeds.&nbsp;</li><li>Vegetarian version: Scrub or peel 1 ½ lbs of potatoes and cut into 2 inch chunks. Prepare in the same manner except there is no need to allow time for natural depressurization; you may depressurize manually.</li></ul><o:p></o:p>http://justtherightsize.blogspot.com/2014/09/how-to-use-pressure-cooker-curry-in.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-8550801300591584545Thu, 18 Sep 2014 17:22:00 +00002014-09-19T13:59:08.302-07:00Canning and Preserving RecipesRyan GoslingChocolate Raspberry Jam!<div class="MsoNormal">What can I say about this jam other than it will change your life? Imagine the pure, tart sweetness of fresh raspberries combined in a love fest of melted, bittersweet chocolate. Now take that image and smear it all over your naked body and let Ryan Gosling slowly lick it off. Got it? You’re welcome.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">THAT’S what this jam will do for you!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r5z8QxPcug0/VBsUai8xVoI/AAAAAAAABWY/D-380-q45fo/s1600/chocolate%2Braspberry%2Bjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-r5z8QxPcug0/VBsUai8xVoI/AAAAAAAABWY/D-380-q45fo/s1600/chocolate%2Braspberry%2Bjam.jpg" height="400" width="267" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">This recipe is the love child creation from the fairy Godmother of canning, <a href="http://www.amazon.com/Mes-Confitures-Jellies-Christine-Ferber/dp/0870136291">Christine Ferber and <i>Mes Confitures</i>,</a> and another recipe that I’ve had for a long time. Christine Ferber’s canning recipes usually involve a 2-step process of letting the fruit and sugar macerate overnight, which greatly improves any true, bring-to-gel jam or jelly recipe, but I didn’t want to go that route with this recipe.&nbsp;</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Her <i>Raspberries with Chocolate</i> recipe also calls for processing the berries through a food mill to get rid of the seeds, which believe me, is an AWESOME way to go, but I also happen to like the seeds and doing so would also require way more raspberries to make up the bulk. So, what I really took from Christine’s recipe to make this orgasm-inducing jam is the chocolate. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Ah, yes. The chocolate. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">My old recipe called for mere 3-ounces of chocolate, which was barely detectible; however, Christine calls for a healthy 9-ounces.&nbsp; And besides, more chocolate is always better!<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Now, where is Ryan Gosling?<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><u>Kathy’s Chocolate Raspberry Jam</u></b> <br />Makes 6, half-pints <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">6 cups frozen raspberries, crushed or 7 pints fresh raspberries (I used frozen that we picked)<br />*¾ cup of semi-sweet chocolate or bittersweet chocolate chips, ground in a food processor<br />4 cups of sugar<br />1 box powdered pectin<br />2 tablespoons lemon juice<br />½ teaspoon butter<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>Note:</b> Process the chocolate chips to where the chips resemble a rough ground powder.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Place raspberries, pectin, lemon juice, and butter in a heavy, non-reactive saucepan and bring to a full, rolling boil. Add sugar all at once; bring back to a full, rolling boil and boil for exactly 1 minute. Remove from heat and add ground chocolate; stir well to combine. Skim any foam if necessary.<o:p></o:p></div><br /><div class="MsoNormal">Ladle jam into prepared jars, leaving ¼ inch headspace, and process in a boiling water bath for 10 minutes.&nbsp;<o:p></o:p></div>http://justtherightsize.blogspot.com/2014/09/chocolate-raspberry-jam.htmlnoreply@blogger.com (Just the Right Size)2tag:blogger.com,1999:blog-35795724.post-7079944351998753628Mon, 08 Sep 2014 12:26:00 +00002014-09-08T05:26:27.934-07:00Bean RecipesDaily LifeGardeningBean Pickin' TimeThe tomatoes are done! I finished with about 8 pints of Green Salsa Verde made from all the green toms leftover.<br /><br />My canning label software has been out of commission for the past couple of months, as it was residing on my old PC and not my laptop, and so I haven't been able to label all these quarts and pints of tomato products in my basement. It doesn't take long for everything to start to look the same, and it was a command decision to get my label software reloaded when what we thought was a pint of salsa spooned over nachos (football season!!!) turned out to be Chunky Basil Pasta Sauce.<br /><br />Total buzzkill.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gAm772sU24Q/VA2dzV0Qg0I/AAAAAAAABWI/Kt6q8Jrdqws/s1600/bush%2Bbeans%2Bare%2Bready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gAm772sU24Q/VA2dzV0Qg0I/AAAAAAAABWI/Kt6q8Jrdqws/s1600/bush%2Bbeans%2Bare%2Bready.jpg" height="267" width="400" /></a></div><br /><br />Now, my bush beans are coming in and for these babies, I simply wash, snap off the ends, snap into pieces, and then blanch/freeze for quart freezer bags. Every year, there is a discussion on the <a href="http://forums.gardenweb.com/forums/harvest/">Harvest Forum</a> on whether to freeze or pressure can beans and it's always a tie. Some people say the only way is to freeze, and some say that pressure canning is the best. Meh.<br /><br />I'm with the former, as pressure canning beans results in taste and texture that is exactly like the canned green beans you would buy from the store. My thought is, "If I wanted canned green beans, I would buy them!" At least when I freeze green beans, I have some control over whether to cook the snot out of them or not. Which usually I do anyway, but sometimes I'll under cook them a little if they are going into a casserole or soup.<br /><br />Happy Fall Ya'll!<br /><br />http://justtherightsize.blogspot.com/2014/09/bean-pickin-time.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-6942031359006442341Thu, 28 Aug 2014 13:59:00 +00002014-08-28T07:04:08.160-07:00Daily LifeGardeningLast Tomato HaulI thought this would be it for The Year of The Tomato, but alas, I have another tub exactly like this sitting in the garage waiting to be made into something. Last week, we hauled 40 lbs of beautifully ripe tomatoes from our patch. We are now over 200 lbs harvested this year!<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-D7mmC2cY4_A/U_8zcDn7fiI/AAAAAAAABVw/aImNNTRBGk8/s1600/40lbsofmaters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-D7mmC2cY4_A/U_8zcDn7fiI/AAAAAAAABVw/aImNNTRBGk8/s1600/40lbsofmaters.jpg" height="400" width="267" /></a></div><div><br /></div><div>Of all that we grew, our favorite by far has been Brandywine Sudduth Strain. This tomato is the epitome of the perfect balance between sweet, savory, and acidity. To me, this tomato is what a fresh tomato should taste like. A few plants made it from my winter sowing experiment and it was enough to convince me to only grow tomatoes for eating next year.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nFYy6Ymh_Mg/U_8z_qdWo_I/AAAAAAAABV4/aKiyYkmt_AA/s1600/loveyoubrandywine_sudduths_strain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nFYy6Ymh_Mg/U_8z_qdWo_I/AAAAAAAABV4/aKiyYkmt_AA/s1600/loveyoubrandywine_sudduths_strain.jpg" height="400" width="267" /></a></div><div><br /></div><div>All other canning tomatoes will be purchased from the farmer's market next year. I'll admit, the sauce I made for canning did taste a little better using a mixture of all the different tomatoes I had, but it wasn't enough to convince me to do again next year. Of course, I say this now, but I might change my mind again next year. Other contenders for flavor were Early Girl and Druzba. Early Girl was pretty close to Brandywine, but they were small tangerine-sized tomatoes, and Druzba was candy-sweet. We also grew Black From Tula, which had an almost smoky flavor, but it was prone to cracking and splitting on the vine. Nope....Brandywine is my girl for this year.&nbsp;</div><div><br /></div><div>For now, I picked the last of the ripened and green tomatoes yesterday and the tomato patch will be put to rest (blight has set in). The other 40 lb tub of green and ripened tomatoes will be made into a green salsa verde. I think I'm set with canned tomatoes till next summer!</div>http://justtherightsize.blogspot.com/2014/08/lastn-tomato-haul.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-348902145828752213Tue, 29 Jul 2014 20:04:00 +00002014-07-29T13:06:53.221-07:00Daily LifeGardeningJuly In The GardenThis is the time of year where my canner, the dishwasher, the washing machine, and our compost pile are all doing overtime to keep up with the onslaught of produce. I guess that make me a busy woman too! But first, some pretty flowers...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IgHXRtIujnI/U9f7XpwWkhI/AAAAAAAABUY/DNyJcFj9WFE/s1600/red+gladiola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IgHXRtIujnI/U9f7XpwWkhI/AAAAAAAABUY/DNyJcFj9WFE/s1600/red+gladiola.jpg" height="400" width="267" /></a></div><br /><div style="text-align: center;">Red gladiolas by the back porch. I love these things and can't get enough!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_DrMaUzZWaI/U9f7mQOPJLI/AAAAAAAABUg/_TmYP3TLQQg/s1600/DSC_1067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_DrMaUzZWaI/U9f7mQOPJLI/AAAAAAAABUg/_TmYP3TLQQg/s1600/DSC_1067.JPG" height="400" width="267" /></a></div><br /><div style="text-align: center;">Black-eyed Susans blooming their little hearts out.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6_XqH_p7ic8/U9f79mPQ-eI/AAAAAAAABUo/kEvA8uk6rqE/s1600/tigger+melon+blossom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6_XqH_p7ic8/U9f79mPQ-eI/AAAAAAAABUo/kEvA8uk6rqE/s1600/tigger+melon+blossom.jpg" height="400" width="267" /></a></div><br /><div style="text-align: center;">A Tigger Melon blossom. I ran out of steam by the time I planted these and only have 4 plants growing...I'll guess we'll see what happens.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pkNhJPF0dd4/U9f8QpMfvTI/AAAAAAAABUw/QuSRd-r9I9M/s1600/tomato+prison_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pkNhJPF0dd4/U9f8QpMfvTI/AAAAAAAABUw/QuSRd-r9I9M/s1600/tomato+prison_2.jpg" height="267" width="400" /></a></div><br /><div style="text-align: center;">The Tomato Prison...protecting life, liberty, and the pursuit of salsa.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wUFB0gvjjwY/U9f8gcMSrmI/AAAAAAAABU4/eyMLS709taY/s1600/ripe+tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wUFB0gvjjwY/U9f8gcMSrmI/AAAAAAAABU4/eyMLS709taY/s1600/ripe+tomato.jpg" height="400" width="267" /></a></div><br /><div style="text-align: center;">We are up to 132-135 lbs of ripe tomatoes picked this season. Hubby and I had a bet. I bet that we would harvest 90 lbs and he bet 120 lbs....looks like we have both lost and we still have MUCH more to go. Basically, we have grown an entire human being in tomato weight!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AQ6bv9kU62I/U9f9FXiGwlI/AAAAAAAABVA/1epFdAbpy24/s1600/carrots+and+beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AQ6bv9kU62I/U9f9FXiGwlI/AAAAAAAABVA/1epFdAbpy24/s1600/carrots+and+beets.jpg" height="400" width="267" /></a></div><br />Cutie patootie Paris Market carrots. These babies are about the size of a ping-pong ball or smaller. Originally, I was going to pickle them, but I couldn't find a recipe that I was interested in, not to mention I didn't think that each one of these tiny things would need to be peeled. They are going to be roasted with my measly beet harvest for dinner tonight!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6gBEVIY4mWs/U9f907Ps6dI/AAAAAAAABVI/TyTQTTMkN8w/s1600/happy+parsley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6gBEVIY4mWs/U9f907Ps6dI/AAAAAAAABVI/TyTQTTMkN8w/s1600/happy+parsley.jpg" height="400" width="267" /></a></div><br /><div style="text-align: center;">Happy parsley is happy!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eleCN1J1sUk/U9f9-NzhKjI/AAAAAAAABVQ/2DwxZzNgVvE/s1600/bush+beans+growing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eleCN1J1sUk/U9f9-NzhKjI/AAAAAAAABVQ/2DwxZzNgVvE/s1600/bush+beans+growing.jpg" height="400" width="267" /></a></div><br /><div style="text-align: center;">Bush beans are growing. I am going to have A LOT of beans (god willing) this season.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uRyGGGDFAyw/U9f-LgHzg0I/AAAAAAAABVY/VervqF5gjCM/s1600/basil+and+bee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uRyGGGDFAyw/U9f-LgHzg0I/AAAAAAAABVY/VervqF5gjCM/s1600/basil+and+bee.jpg" height="400" width="267" /></a></div><br /><div style="text-align: center;">A lovely visitor on some basil flowers. I haven't had to buy any basil this year for pesto!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hqn8gax7G-4/U9f-gupmoXI/AAAAAAAABVg/JgtjH7YygBQ/s1600/languishing+malabar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Hqn8gax7G-4/U9f-gupmoXI/AAAAAAAABVg/JgtjH7YygBQ/s1600/languishing+malabar.jpg" height="400" width="267" /></a></div><br />My languishing Malabar Spinach. I'm not sure why this isn't crawling up that trellis like a wild fire. I've given them a boost of organic fertilizer a few weeks ago and barely anything..oh well, you can't win them all.</div>http://justtherightsize.blogspot.com/2014/07/july-in-garden.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-1731232054995525548Mon, 21 Jul 2014 13:07:00 +00002014-07-21T10:31:41.116-07:00Daily LifeGardeningTomato PrisonThis is what it has come down to in order to keep the friggin' crows out of my tomato patch:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JTbtJV6WWyU/U80LtLc--GI/AAAAAAAABUA/m_Tl4wOVPOU/s1600/tomato+prison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JTbtJV6WWyU/U80LtLc--GI/AAAAAAAABUA/m_Tl4wOVPOU/s1600/tomato+prison.jpg" height="265" width="400" /></a></div><br />I have cattle panel fencing, tin foil tied to pieces of string, twine strung across any opening, and electrical wire running along the bottom of the boxes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_3ZzvjSQRMM/U80MI2I32dI/AAAAAAAABUI/KLq1bpXYKH0/s1600/electrical+wire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_3ZzvjSQRMM/U80MI2I32dI/AAAAAAAABUI/KLq1bpXYKH0/s1600/electrical+wire.jpg" height="640" width="427" /></a></div><br />At first when this all started, I thought we were having mice or rats, so we set out mouse traps. I was losing about 4-5 green tomatoes a day and had to do something. The tomatoes that were damaged didn't actually have gnaw or teeth marks on them, they seemed to be hollowed out completely from a small opening in the fruit. When we didn't catch any mice and the damage continued, I was suspicious. I knew it was something larger than a mouse/rat, as some of the limbs on the tomato vines were broken from something larger trying to get at the higher setting fruit.<br /><br />I hung sheets of tin foil on string and that worked very well for a while. The occasional crinkling and noise put off from the tin foil rustling in the slightest breeze even spooked me out. It sounded like someone, or something, was sneaking up on you from behind. But still more loss.<br /><br />So, I ordered <a href="http://www.amazon.com/gp/product/B0079GHC8Q/ref=oh_aui_detailpage_o01_s00?ie=UTF8&amp;psc=1">this battery operated electrical wire from Amazon</a>. Even though it is operated by D batteries, it still puts out a good zap and it has worked from keeping ground dwellers out. It worked for a while, but we still continued to lose tomatoes. I was setting my sights on the crows more and more until one day I caught one red-handed (winged?). I took a look at a tomato that was damaged and then noticed a definte "V" mark made by a beak.<br /><br />The little shits land in the yard and walk right up to the beds and help themselves like it is some sort of grocery aisle. The electrical wire stopped them for a time, until they figured they could hop right over it in between the rows and party on, so we had to set up the cattle panels with the twine on top of everything else. The crows won't go into an area where they can't easily have a wing span to get out in case they are caught. They won't go into an area where they can't fly out and escape quickly.<br /><br />This has worked (for now) and I scare the fcukers away from the property every chance I get. My tomato patch looks like some sort of ghetto, produce prison. Whatever....now if I can keep the bunnies from eating my hollyhocks!http://justtherightsize.blogspot.com/2014/07/tomato-prison.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-6815712573700492166Thu, 17 Jul 2014 14:23:00 +00002014-07-17T07:25:41.215-07:00Canning and Preserving RecipesDaily LifeGardeningGround CherriesThis past winter, I decided to winter sow some Cossack Pineapple Ground Cherry seeds that I ordered from a seed company. Descriptions for the fruit on these unusual plants include "pineapple in flavor" or "mango-like" and I was curious. They are in the same family as tomatoes and tomatillos, and from what I've read, they are an old garden fruit that were once grown abundantly, but not any more. The fruit makes an excellent jam, so of course that convinced me to give it a try.<br /><br />More research revealed the seeds needed stratification (cold weather) to sprout and were notorious for taking a long time to do so. Well, during the winter, time is all you have, so I planted them without any expectations. To my surprise, they have done exceptionally well! At first, I wasn't bowled over by their flavor, but then I learned they needed to really ripen to get that pineapple flavor.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2GyxqwSom7k/U8faB5ESfqI/AAAAAAAABTE/Y0irIi-myhc/s1600/ground+cherries+in+husks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2GyxqwSom7k/U8faB5ESfqI/AAAAAAAABTE/Y0irIi-myhc/s1600/ground+cherries+in+husks.jpg" height="400" width="267" /></a></div><br />They do look like tiny tomatillos in their husks, but when you peel the husks back, they are about the size of a very small grape.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-E4gzwRL4Toc/U8faZFqsWiI/AAAAAAAABTM/_yO936R3bAc/s1600/ground+cherry+outside+of+husk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-E4gzwRL4Toc/U8faZFqsWiI/AAAAAAAABTM/_yO936R3bAc/s1600/ground+cherry+outside+of+husk.jpg" height="267" width="400" /></a></div><br />The plants grew to about 4 feet tall! And true to their name, the ground cherries are ready for "picking" when they fall off the plant to the ground. It's like nature's own Easter egg hunt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Bk-cEc1vfPQ/U8fawYffffI/AAAAAAAABTU/YnxXo8ArBXg/s1600/ground+cherry+bushes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Bk-cEc1vfPQ/U8fawYffffI/AAAAAAAABTU/YnxXo8ArBXg/s1600/ground+cherry+bushes.jpg" height="267" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-33mT_2-4QYo/U8fa4cnLKrI/AAAAAAAABTc/FsxiV9uMJCQ/s1600/ground+cherry+on+stem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-33mT_2-4QYo/U8fa4cnLKrI/AAAAAAAABTc/FsxiV9uMJCQ/s1600/ground+cherry+on+stem.jpg" height="400" width="267" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-t-dLK6_kTks/U8fa-5GaIqI/AAAAAAAABTk/7uV5sODmi30/s1600/ground+cherry+ready+for+picking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-t-dLK6_kTks/U8fa-5GaIqI/AAAAAAAABTk/7uV5sODmi30/s1600/ground+cherry+ready+for+picking.jpg" height="267" width="400" /></a></div><br />I usually make two or three passes around the bed they are growing in and have been picking a bowl-full every 2-3 days. The plants have been super tough and nothing has bothered them, not even the crows! They have been pestered by flea beetles and white flies, but that hasn't slowed them down at all.<br /><br />More research told me that the cherries freeze wonderfully in order to gather enough for jam, so that is what I have been doing. I let them sit in a bowl for a few days in their husks to fully ripen and dry the husks out before peeling and freezing. I can't wait to see what kind of jam these babies will make!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z9MuUxuhtpU/U8fcKy9i5RI/AAAAAAAABTw/TFFrb3wbWSw/s1600/frozen+ground+cherries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z9MuUxuhtpU/U8fcKy9i5RI/AAAAAAAABTw/TFFrb3wbWSw/s1600/frozen+ground+cherries.jpg" height="267" width="400" /></a></div><br />http://justtherightsize.blogspot.com/2014/07/ground-cherries_17.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-6464631709016290109Wed, 16 Jul 2014 01:08:00 +00002014-07-15T18:08:05.367-07:00Daily LifeGardeningSixteen PoundsOn Sunday, I harvested 16 pounds of tomatoes from my tomato patch. I picked 13 pounds last week, which were partly devoured on BLTs, with cheese and wine, and in salads before the rest were processed in pints for the most honored sauces.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9UrZUdr0e_4/U8XOdaXMwXI/AAAAAAAABS0/umrjslZFhjE/s1600/16lbs+of+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9UrZUdr0e_4/U8XOdaXMwXI/AAAAAAAABS0/umrjslZFhjE/s1600/16lbs+of+tomatoes.jpg" height="400" width="267" /></a></div><br />This brings my season total up to almost 30 pounds, as I didn't weigh the first few I picked earlier. There's probably a good 20-25 more tomatoes ready to be picked even as I type...gotta love it! This batch is destined to be sliced and mixed with some fresh basil, mozzarella, olive oil, and balsamic vinegar. What is left over will be made into salsa. So far, my favorite has been Early Girl in taste. There are two German Johnson's in this batch that are heirlooms and I'm curious to see what they taste like.<br /><br />Unfortunately, all of my winter sowed tomatoes weren't mature enough to make it into the garden beds and are being grown in pots. I didn't think they would make it, but surprisingly they are doing just fine. They have set fruit, but they won't be ready for a while. Next year, my goal is to only grow tomatoes that I grew from seed. No store bought transplants, even if that means I go without.http://justtherightsize.blogspot.com/2014/07/sixteen-pounds.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-7441840405447773656Thu, 10 Jul 2014 17:59:00 +00002014-07-10T11:02:42.112-07:00Canning and Preserving RecipesDaily LifeWhy Does My Garlic Turn Blue?I was getting ready to write a post about the PERFECT dill pickle, when this happened...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-j2OSfllQIvw/U77QnbjZm_I/AAAAAAAABSc/cUDiHsgDC20/s1600/blue+garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-j2OSfllQIvw/U77QnbjZm_I/AAAAAAAABSc/cUDiHsgDC20/s1600/blue+garlic.jpg" height="400" width="267" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>Looks scary, huh? Sometimes this happens to me and sometimes it doesn't, so I decided to look into what was going on. From what I found:<br /><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, san-serif; font-size: 13px; line-height: 16.25px;"><br /><i>"Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm."</i></span><br /><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, san-serif; font-size: 13px; line-height: 16.25px;"><i><br /></i></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, san-serif; font-size: 13px; line-height: 16.25px;">And since I had just picked up some garlic from the farmer's market last weekend versus buying garlic that had been sitting in a basket in the grocery store for who-knows-how-long, that pretty much sums it up: Younger garlic will most likely turn blue/green when you pickle.&nbsp;</span><br /><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, san-serif; font-size: 13px; line-height: 16.25px;"><br /></span><span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, san-serif; font-size: 13px; line-height: 16.25px;">So, it looks like this first batch of pickles will be destined for only me and my husband, as previous experience has told me that people who don't know this scientific tidbit tend to freak out when they see it. As much as I would love to use local, fresh garlic for my pickles when pickling cukes are in season, it ain't happening and I'll be digging into that basket at the grocery store.</span>http://justtherightsize.blogspot.com/2014/07/why-does-my-garlic-turn-blue.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-4508871717879588632Tue, 01 Jul 2014 15:04:00 +00002014-07-01T08:09:21.471-07:00GardeningHere It Comes!Here are the first tomatoes of the season! It won't be long before I'm up to my armpits in produce and canning like crazy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-65n8Ca85maY/U7LN5a_hR-I/AAAAAAAABSE/TfKvu3scVKA/s1600/ripening+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-65n8Ca85maY/U7LN5a_hR-I/AAAAAAAABSE/TfKvu3scVKA/s1600/ripening+tomatoes.jpg" height="267" width="400" /></a></div><br /><br />We've had to start bringing in the tomatoes when they are just starting to ripen as the crows have decided to use my garden as a drive through snack bar. What makes me even more mad is that they like to eat the green tomatoes and have picked all the lower hanging fruit off the vines. I've had to resort to putting up electrical wire and playing Rush Limbaugh on a boom box outside when I am not there.<br /><br />That will keep them away!http://justtherightsize.blogspot.com/2014/07/here-it-comes.htmlnoreply@blogger.com (Just the Right Size)1tag:blogger.com,1999:blog-35795724.post-137548704875202636Tue, 17 Jun 2014 12:42:00 +00002014-06-17T05:42:17.951-07:00GardeningWhat a Real Garden Looks LikeWe have been inundated with greens this spring. I planted waaaaaay too much bok choi, lettuce, and spinach for just the two of us to enjoy. And enjoy it we did! It's all gone now, as the heat has made everything bolt or wilt into slime. That's okay because I'm ready to move onto malabar spinach and bush beans.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GxsJbDNBy80/U6A2wIcn3DI/AAAAAAAABRo/dlA_UN2-k_U/s1600/bowl+of+spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GxsJbDNBy80/U6A2wIcn3DI/AAAAAAAABRo/dlA_UN2-k_U/s1600/bowl+of+spinach.jpg" height="267" width="400" /></a></div><br /><br />All the extra greens we had were given out to coworkers and friends. I'm always surprised when people expect perfect produce and I want to tell them, "This isn't Whole Foods, but it's better." Yeah, it may not be perfect and it might even have a few blemishes or holes, but I can absolutely guarantee that it was grown organically and with love. It's a real garden, with food grown in real soil, with real bugs, heck I might even find a sneaky slug or two.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LUkx4XSzcEY/U6A23TaqTII/AAAAAAAABRw/-jnON72rRDU/s1600/slimy+slug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LUkx4XSzcEY/U6A23TaqTII/AAAAAAAABRw/-jnON72rRDU/s1600/slimy+slug.jpg" height="267" width="400" /></a></div><br /><br />I don't use any pesticides or chemicals, so things aren't grocery store perfect. This is what food looks like grown in a real garden.http://justtherightsize.blogspot.com/2014/06/what-real-garden-looks-like.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-7558640164243605571Wed, 28 May 2014 14:45:00 +00002014-05-28T11:57:22.617-07:00Daily LifeGardeningGarden StateThe garden is off an running for the season! This past year, we added 5 more raised beds for more planting real estate. We have really compact, thick, mucky, red clay here and the easiest thing to do was go up, plus we had two large maple trees removed from this very spot and there are some serious roots still in the ground.<br /><br />I tried winter sowing this past winter, which was surprisingly successful; however, I used styrofoam cups to plant within my mini greenhouse containers and I think next year I will just fill the containers with potting soil and plant in that. We are growing a lot of tomatoes and I am happy about that!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vQoOg2S_elY/U4Xy3Tw0kuI/AAAAAAAABQ4/hulia_iXEM0/s1600/garden_2014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vQoOg2S_elY/U4Xy3Tw0kuI/AAAAAAAABQ4/hulia_iXEM0/s1600/garden_2014.jpg" height="427" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">There are 10 beds total, which will be rotated with planting as the season carries on.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wviZnS7zIJs/U4XzMPtaXVI/AAAAAAAABRA/IDVAslg4nPA/s1600/garden_2014_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wviZnS7zIJs/U4XzMPtaXVI/AAAAAAAABRA/IDVAslg4nPA/s1600/garden_2014_2.jpg" height="428" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">We planted 3 rhubarb starts at the front of the garden and they are spending their first season sending out roots versus foliage (I hope). A gardening friend says they do better from seed, but we'll see. When the greens and garlic are done next month, I will fill those two beds up with bush beans, and when the peas are done, I will plant malabar spinach.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I plan to plant that raspberry bush (it's in a pot now) where those PVC pipes are for my hoop house. It's a Bristol Black raspberry and I'm hoping I'll at least get to try a berry this year before the squirrels get to them. It sent out several runners last year that I dug up and grew in pots, so now I have enough raspberry plants to plant a small row!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I know you are thinking, "Hey Kathy, you have your tomato cages upside down!" Not so! I purposely turned those things upside down for more stability and to get the true height of the support cage. I know the tomatoes will grow taller than those cages and I'm not sure what I will do after that. I need a better system.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9fTqrJK9RBY/U4X0wEgoS7I/AAAAAAAABRM/tBjpGInHct8/s1600/garden_2014_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9fTqrJK9RBY/U4X0wEgoS7I/AAAAAAAABRM/tBjpGInHct8/s1600/garden_2014_3.jpg" height="427" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Big changes from last year, huh? We love our new garden shed too!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3XFGXMeYgFk/U4X1ZBkP_WI/AAAAAAAABRU/P9ipA3DbDVA/s1600/garden_2013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3XFGXMeYgFk/U4X1ZBkP_WI/AAAAAAAABRU/P9ipA3DbDVA/s1600/garden_2013.jpg" height="428" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>http://justtherightsize.blogspot.com/2014/05/garden-state.htmlnoreply@blogger.com (Just the Right Size)2tag:blogger.com,1999:blog-35795724.post-4002653431738343725Wed, 23 Apr 2014 15:22:00 +00002014-04-23T09:44:35.758-07:00Canning and Preserving RecipesSalted Cranberry Grapefruit JamBack when the temps outside were frigid and snow was on the ground, <a href="http://www.justtherightsize.blogspot.com/2014/01/you-win-some-you-lose-some.html">I attempted to make Local Kitchen's Salted Cranberry Grapefruit Jam</a> and it was a bust. The original recipe called for 1 red grapefruit cut up, to include the skin. When I made it, the bitterness of the grapefruit skin slapped me upside the head and I didn't like it one bit. I also felt it needed a little more sugar. But I did like the other taste profiles it had to offer, so I gave it another stab.<br /><br />NAILED IT!<br /><br />My newer version has just the right amount of salty/sweet/tangy, and it's definitely a grown up jam. This isn't the sticky, sweet, typical fruit jam you're used to for a bagel or toast; however, it does just fine for that in a pinch. No, I foresee this jam to be used on turkey or ham sandwiches or brushed over a crispy pork roast as a glaze. Again, a new favorite.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uF-7afvS5B0/U1fZ0X-t5rI/AAAAAAAABQo/Bl7r_bUgxW8/s1600/salted+cranberry+grapefruit+jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uF-7afvS5B0/U1fZ0X-t5rI/AAAAAAAABQo/Bl7r_bUgxW8/s1600/salted+cranberry+grapefruit+jam.jpg" height="400" width="267" /></a></div><br /><br /><b>Kathy's Salted Cranberry Grapefruit Jam</b><br /><i>(adapted from Local Kitchen's recipe)</i><br />Makes 4 1/2 half pints<br /><br />1 lb. cranberries (frozen or fresh)<br />2 red grapefruit (medium)<br />1 cup water<br />1 cup dry white wine<br />2 heaping teaspoons of sea salt<br />4 cups of sugar<br /><br /><b>Day 1</b>: Peel both grapefruit and remove as much of the white pith membrane as possible. Cut the grapefruit flesh into small pieces, about 1 inch in size. Combine the cranberries, grapefruit flesh, water, white wine, sea salt and sugar in a wide Dutch oven or stockpot and bring to a boil. Reduce heat to a simmer and cook mixture for 15 minutes. Remove from heat and cool. When completely cool, cover and refrigerate over night.<br /><br /><b>Day 2</b>: Bring mixture back to a boil over med/high heat and boil until mixture reaches gel stage (about 20 minutes or 212 degrees), stirring constantly. Ladle mixture into prepared jars and process in a boiling water bath for 10 minutes.http://justtherightsize.blogspot.com/2014/04/salted-cranberry-grapefruit-jam.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-170905269939215484Fri, 11 Apr 2014 13:39:00 +00002014-04-11T06:50:51.260-07:00Canning and Preserving RecipesCanning SauerkrautWell, remember <a href="http://justtherightsize.blogspot.com/2014/01/making-new-years-sauerkraut.html">that sauerkraut I started a few months ago</a>? Well, this week we finally determined that it was perfect and canned it into 18 quarts of yumminess.<br /><br />We actually had to move the pickling crock it was fermenting in to the garage from the basement. For about a week after it had first started fermenting, I kept wafting something that smelled like someone forgot to take the garbage out in the kitchen. After determining it was not the garbage, I sniffed around the whole kitchen, convinced that the refrigerator had something smelly in it or even maybe the kitchen sink was leaking. Finally, it dawned on me that MAYBE that 5 gallon crock of fermenting cabbage in the basement might be the cause of the phantom stink. Sure enough it was. Last time I made sauerkraut, we were renting a house that had a separate, closed in room in the basement, which is why it didn't smell.<br /><br />Lesson learned.<br /><br />Anyway, after 3 1/2 months of fermenting in the garage, this is what it looked like:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/---1_YDzBxtI/U0fs4j8koyI/AAAAAAAABQA/y74vfGePbeI/s1600/home+fermented+sauerkraut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/---1_YDzBxtI/U0fs4j8koyI/AAAAAAAABQA/y74vfGePbeI/s1600/home+fermented+sauerkraut.jpg" height="267" width="400" /></a></div><br />I removed the half gallon jar of water and plate it was sitting on top of to weight down the sauerkraut. After that, I skimmed off the floating sauerkraut on top and transferred the sauerkraut and brine to the pot using a pair of tongs and ladle.<br /><br />I hot pack my sauerkraut and follow the canning instructions for sauerkraut as outlined in the Ball Blue Book. It is important to <b>NOT</b> allow your sauerkraut to come to a boil (heat it just to a simmer, then turn off the heat), as you do not want to kill all those very important probiotic yeast cells that were produced during fermentation. Plus, who wants limpy sauerkraut?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C7BLjBqAFcI/U0fu2679RkI/AAAAAAAABQI/ZOnrdbcRd7U/s1600/heating+the+sauerkraut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-C7BLjBqAFcI/U0fu2679RkI/AAAAAAAABQI/ZOnrdbcRd7U/s1600/heating+the+sauerkraut.jpg" height="267" width="400" /></a></div><br />After heating, I pack my sauerkraut into prepared quart jars and fill to the top with the fermentation brine. I always make "extra" brine in case I don't have enough ladled out from the crock (which is almost always the case). According to the Ball Blue Book, 4 1/2 tsp. of canning salt per quart of water (heated) can be used for extra canning brine. I usually make a double, or even triple batch of extra brine and compromise with half fermented brine and half made brine for each jar. That way, each jar is getting a little of that natural, fermented brine.<br /><br />Each jar gets 1/2 inch of head space and a batch of jars gets 10 minutes of processing in a boiling water bath. I usually have to process 2-3 batches, as my canner will only hold 7-8 quarts at a time. I process on a glass top stove and don't want to chance stacking quart jars in my canner and cracking the glass top&nbsp;<span style="font-size: xx-small;">(although I do want a new stove....hmmmm).</span><br /><br />&nbsp;I usually get 16 -18 quarts per batch of sauerkraut in my pickling crock.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aD3FgOB26rg/U0fv84ZBsFI/AAAAAAAABQQ/nYuNMA3hE-o/s1600/18+quarts+of+sauerkruat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aD3FgOB26rg/U0fv84ZBsFI/AAAAAAAABQQ/nYuNMA3hE-o/s1600/18+quarts+of+sauerkruat.jpg" height="267" width="400" /></a></div><br />See the juniper berries? Yummy, yummy, yummy! I can't wait to grill up some bratwursts this summer and put a big ole' pile of home fermented sauerkraut on top!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E4JLDqU8HhM/U0fwdfDy7II/AAAAAAAABQY/--U5PCypqWA/s1600/canned+sauerkraut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-E4JLDqU8HhM/U0fwdfDy7II/AAAAAAAABQY/--U5PCypqWA/s1600/canned+sauerkraut.jpg" height="267" width="400" /></a></div><br /><br />http://justtherightsize.blogspot.com/2014/04/canning-sauerkraut.htmlnoreply@blogger.com (Just the Right Size)0tag:blogger.com,1999:blog-35795724.post-5398724357622592920Thu, 20 Mar 2014 13:41:00 +00002014-03-20T06:43:18.024-07:00Daily LifeGardeningNon RecipesSpring?Well, today is the official first day of spring, but this is what we woke up to last Monday morning:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6AVZxhhWyz0/Uyruo689vwI/AAAAAAAABPs/-IgGDY9vNdM/s1600/waiting+for+spring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6AVZxhhWyz0/Uyruo689vwI/AAAAAAAABPs/-IgGDY9vNdM/s1600/waiting+for+spring.jpg" height="640" width="428" /></a></div><br />Not very encouraging, I know. We are all a little snow weary this season, as we've had 6 snow storms in the past 6 weeks. It's still a new concept to me and I do enjoy the unscheduled "snow days" from going into the office, but even I'm like, "ENOUGH!"<br /><br />But even as I type this post, the sun is shining outside, almost all that snow is melted, and the temperatures are supposed to get into the 50's or 60's today. Here's hoping that spring is just a little bit closer.http://justtherightsize.blogspot.com/2014/03/spring.htmlnoreply@blogger.com (Just the Right Size)0